Mussels can feel intimidating if you’ve never cooked them before. All those shells, all that talk of safety. But once you understand the basic principles, they’re surprisingly simple, quick and rewarding to cook. At Leiths Online, we teach our students the confidence to handle ingredients like mussels with ease, and it all starts with a little know-how.
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Whether you're dreaming of moules marinière with hunks of crusty bread or a summery seafood pasta, here’s everything you need to know to get started cooking mussels at home.
Mussels are bivalve molluscs, meaning they have a hinged shell. When you’re shopping, look for mussels that are tightly closed and undamaged. If any are cracked or broken, discard them. Likewise, avoid mussels that are wide open and unresponsive to touch. If a mussel is slightly open, give it a firm tap on your board. If it closes back up, it’s still alive and safe to use. If it stays open, it needs to be thrown away.
You’ll usually find cultivated mussels available in shops. These are the safest, most sustainable option and can be eaten all year round. If you do come across wild mussels, avoid them in the summer months due to potential toxins.
The fresher the better. Try to cook your mussels as close to the time of purchase as possible, especially during warmer weather. Until then, store them in the fridge in an unsealed container. A bowl or colander is ideal. Avoid keeping them in a sealed bag as they need to breathe.
When you’re ready to prep:
Rinse the mussels under cold water
Remove any barnacles using a blunt knife or the back of a spoon
Pull away the beard – the fibrous clump protruding from some shells
Discard any mussels that don’t respond to tapping or have damaged shells
Our go-to teaching dish is Moules Marinière – a classic French preparation that’s quick to cook and incredibly fragrant.
Follow the link above for the full recipe, but the theory for cooking mussels via steaming is:
Tip in your cleaned mussels to your liquid liquor.
Steam for 3 minutes, covered, to allow the bottom mussels to start opening
Give the pan a good stir, moving the bottom mussels to the top
Steam for another 1½ minutes, then stir again and cook for a final 1½ minutes
Once done, your mussels should be fully open and smelling delicious. Discard any that remain shut after cooking.
Before serving, taste the liquor – mussels vary in natural saltiness depending on where they were harvested. If the cooking liquid is particularly salty, use less of it in your final dish or balance it out with a splash of cream.
Mussels are incredibly versatile. Once you’ve nailed the basic steaming method, you can serve them in all sorts of summery, satisfying ways.
Moules Marinière with Garlic Bread
This is our hero recipe from Essential Cooking. Delicate mussels in a wine and garlic broth, best mopped up with slices of crisp, buttery garlic bread. Discover the recipe here.
Moules Frites
Pair your mussels with a pile of golden, skinny fries and a glass of something cold. A French brasserie classic for a reason.
Seafood Spaghetti
Toss freshly cooked mussels through spaghetti with olive oil, garlic, chilli and cherry tomatoes for a breezy summer supper.
Chilled Mussels with Aioli
Cook ahead and serve cold with lemon wedges and a homemade aioli. Perfect for hot days and summer picnics.
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